Rajasthani Matar Kachori/ Green Pea Kachori

Rajasthani Matar Kachori/ Green Pea Kachori

What a lovely morning is today! It’s raining…and what you want most on a rainy day… Of course, something hot and fried. Yeah… The same is with me as well. I’m yearning to eat something fried. Moreover, this rain is announcing the end of winter season and in the harsh summer season fried food becomes a taboo. So I decided to make matar kachori that everyone enjoys in my family.

For making this kachori, I used whole wheat flour. This along with peas paste adds to the nutrition. Various spices used in it like fennel seeds, nigella seeds pep up the flavor of the kachori making it irresistible.

Matar kachori goes well with green chutney, imli chutney or aloo ki sabzi. As I was short of time, so I served these with chutneys only and didn’t make aloo ki sabzi.

matar ki kachori

You can also look for Special Jodhpur Kachori and  Singhare ki Kachori.

recipe of rajasthani matar kachori

Prep Time: 20 min                Cooking Time: 20 min                    Makes: 12

Dough Ingredients

Whole wheat flour
2 cups
Ajwain ½ tsp
Salt 1 tsp
Baking soda
½ tsp
3 tbsp
¾ cup

Matar Pithi Ingredients

1 cup
1 tsp, chopped
Green chillies
Oil1 tbsp
Cumin seeds/ jeera ½ tsp
Nigella seeds/ Kalonji
½ tsp
Carom seeds/Ajwain
¼ tsp
Fennel seeds/ Saunf ½ tsp
Asafoetida/ Hing
a pinch
Coriander powder 1 tsp
Coriander leaves
1 tbsp, chopped
Mango powder/Amchur
1 tsp
Red Chili Powder ½ tsp
Salt 1 tsp
Oilfor frying


For making dough

  1. Mix together wheat flour, salt, ajwain and baking soda.
  2. Add 3 tablespoons of ghee and mix well with hands to form crumb like mixture.
  3. Add small amount of water at a time to mix together the ingredient into a tough dough. Do not over knead the dough.
  4. Cover it with wet cloth and keep for about 30 minutes.

Matar Pithi


  1. Grind together green peas, ginger and green chilies into a coarse mixture.
  2. Heat oil in a pan. Add  hing, cumin, nigella, fennel and carom seeds. Saute for a minute.
  3. Add peas mixture and 1 tablespoon of chickpea flour. Mix well and cook on low flame for 5-6 minutes till the mixture starts appearing dry.
  4. Add coriander powder, red chili powder, salt and mango powder. Mix and cook for another minute.
  5. Finally add chopped coriander leaves and switch off the flame.
  6. Let the mixture cool to room temperature.

For making kachoris

  1. Pinch off lemon sized dough, roll it into a small circle, place a spoonful of filling in the centre. Bring together all the edges and seal them.
  2. Gently roll the kachori into about 3 inch circle taking care than filling should not come out.
  3. Make all the kachoris in the same manner.
  4. Heat oil in a wok over medium heat. Slide the kachoris into medium hot oil and fry till golden brown and crisp on both sides.
  5. Serve hot with green chutney or imli chutney.

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